Emulsifier Free Vegan Cashew Alfredo Pasta
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 2 cups boiling water, for soaking
- ¾ cup vegetable broth
- 3 tbsp nutritional yeast
- 3 cloves garlic, peeled
- 2 tbsp lemon juice
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the pasta
- 12 oz dry fettuccine
- 1 tbsp salt, for pasta water
- 1 tbsp olive oil
- ½ cup reserved pasta water
For serving
- 2 tbsp fresh parsley, chopped (optional)
- vegan parmesan, for serving (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
- 2
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and cook the fettuccine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set aside. Drain the pasta through a colander.
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